ANALISIS PROSPEKTIF STRATEGI PENGEMBANGAN DAYA SAING PERUSAHAAN DAERAH PERKEBUNAN

Yuli Wibowo

Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Jember
Korespodensi : Jl. Kalimantan I Jember, Email : ylwibowo@yahoo.com

ABSTRACT

This paper describes application the prospective analysis to formulate the development strategy of competitiveness on the agricultural corporation owned by local government (ACLG). This strategy is developed based on possible scenarios in the future considering key factors of competitiveness and key performance as an entry points of competitiveness. Based on prospective analysis result, the selected scenario for developing ACLG is the optimistic scenario to be a professional corporation. This scenario will take place if all key factors of competitiveness including government policy, human resources ability, financial capital, operational and productive management ability, and financial management ability, develop positively. Meanwhile, operational recommendation of the selected scenario is the local government need decide a conducive policy to develop ACLG becomes a professional corporation. Additionally, the local government need operationally monitor and evaluate the key performance of ACLG that can improve its competitiveness.

Key words : prospective analysis, competitiveness, performance, agricultural corporation owned by local government

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POTENCY OF KIPO, A TRADITIONAL FOOD FROM KOTAGEDE – YOGYAKARTA

Wahyu Supartono, Siti Mauna, Adi Djoko Guritno

Department of Agroindustrial Technology, Faculty of Agricultural Technology – Gadjah Mada
University
Korespondensi : Yogyakarta – 55281

ABSTRACT

Kipo is a traditional food from Kotagede Region – Yogyakarta, which is produced from glutinous rice. It was processed through some steps such as weighing, mixing, melting, roasting and packing. This traditional food is not popular like other traditional foods such as gudeg or yangko. Problems concerning this situation were, the information of kipo was not well delivered to the consumers and people who were doing business with kipo were very limited and only in Kotagede.This research was aimed to disclosure the potency of kipo, if it was developed as industrial foods. The aspects of market, technical and financial were conducted and analyzed. These aspects were used for giving considerations, if this product could be developed in the future. The results depicted, that from the market aspect, value kipo consumer’s attitude index was good (3.8845 from 5). The technical aspect showed, that this industry was quite small scale with processing capacity only 19 kg product per day, used 5 men power and 60 m2 area.Based on the financial aspect at actual capacity, the results showed Net Present Value was Rp. 70,180,679; Payback Period 1.21 years; Profitability Index 5.51; Internal Rate of Return 98.5% and Break Even Point was Rp. 505,414 or 212,693 kipo. This industry was very sensitive to the increase of interest level, total cost and decrease of price product.Some challenged aspects of kipo were, it was produced from naural sources such as glutinous rice, coconut, brown sugar and also natural food colouring agent. The traditional process was still kept and the people could enjoy how it was produced. This is the challenge to develop the traditional food as part of culinary or historical tour.

Keyword : Kipo

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PENGARUH KONSENTRASI KHITOSAN TERHADAP MUTU IKAN TERI (Stolephorus heterolobus) ASIN KERING SELAMA PENYIMPANAN SUHU KAMAR

ABSTRACT

SRI SEDJATI. K4A 004011. The Effect of Chitosan Concentration on Quality of
Dried-Salted Anchovy (Stolephorus heterolobus) during Room Temperature Storage
(Supervisors : Tri Winarni A. and Titi Surti)

Nowadays, more dangerous preservative stuffs are used to prepare fish processing product. Chitosan has antimicrobial characteristic and safe for human, so it can be used to preserve foodstuffs. The research is aimed to study the effect of chitosan on quality of dried-salted anchovy (S. heterolobus) stored at room temperature. The aim of this study were to analyze the product quality of samples and to know the correlation between independent variables (chitosan concentration and storage time) against dependent variables of product quality from chemical aspects (moisture content, water activity), microbiological (TPC, Staphylococcus aureus) and organoleptic test (appearance, odor, flavor and texture). The quality of dried-salted anchovy was refer to SNI 01-2708-1992.

The present work of this research employed a laboratory-experimental method with two factors and design as Randomized Complete Block. The first factor was three levels of chitosan concentration (0.0%; 0.5%;1.0%) and the second factor was five levels of storage time ( 0; 2; 4; 6; 8 weeks). Furthermore, the data were analyzed by ANOVA and linear regression (for chemical and microbiological aspects) and Kruskal-Wallis test for organoleptic aspects.

The results of this research indicated that different chitosan concentration was
significantly reduce the total bacterial counts (p<0.01). The total bacterial counts for treatment with 0. 5% chitosan and 0.0% (no chitosan) were significantly different, but for 0.5% and 1.0% chitosan treatment were not significantly different. During storage at room temperature, different storage time was significantly influenced the moisture content and total bacterial counts (p<0.01). There was no significant difference of moisture content at zero (0) week and after 2 weeks period of storage.

However, there was significant difference of moisture content after 4, 6 and 8 weeks of storage. The total bacterial counts at 0 week and after 2, 4, 6 weeks were significantly different, but were not significantly different for 0 week and 8 weeks storage time. Water activity and organoleptic variables were not influenced chitosan concentration either storage time. The interaction of chitosan concentration and storage time were only significantly influenced the total bacterial count (p<0.01).

The product qualities of all samples were referred to SNI 01-2708-1992. The range of quality tests were 16.74 – 20.36 % for moisture content, 0.625 -0.649 for water activity, 25 – 330 cfu for total bacterial counts, negative for Staphylococcus aureus and 6.7 – 7.3 for organoleptic tests.

Key words : Chitosan Concentration, Dried-salted Anchovy (S. heterolobus), Storage Time

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